Rich & Simple Dairy-Free Chocolate Frosting is five ingredients and one bowl away from the silkiest chocolate frosting you've made at home. Non-dairy chocolate chips, vegan butter, icing sugar, cocoa powder, and vanilla whip into a fluffy, deeply chocolatey frosting that spreads like a dream. It's ready before the cake is cool.
Every baker needs a go-to chocolate frosting recipe, and this one is a game-changer! It’s incredibly rich, perfectly sweet, and 100% dairy-free. This simple, 5-ingredient frosting comes together in minutes and spreads like a dream, adding a luscious finishing touch that also keeps your cakes and pastries from drying out. While developed for our Chocolate Orange Cake, it’s a versatile topping for just about any dessert you can imagine. This recipe makes approximately 1 1/4 cups.
Ingredients
• 1 cup / 250 mL non-dairy chocolate chips
• 1/2 cup / 125 mL vegan butter or margarine
• 1/2 cup / 125 mL icing sugar
• 1/4 cup / 60 mL cocoa powder
• 1 teaspoon / 5 mL (0.2 fl oz) vanilla extract
Instructions
1. Gently melt the non-dairy chocolate chips in a double boiler or in a small saucepan over medium-low heat, stirring until smooth.
2. Remove from heat and stir in the vegan butter and icing sugar until the mixture is smooth and well combined.
3. Add the cocoa powder and vanilla extract, stirring until the frosting is glossy and uniform.
4. Use immediately to spread over your favorite cooled cake, cupcakes, or brownies.
Nutritional Information
• Per tablespoon (15 mL / 0.5 fl oz)
• Calories: 100
• Protein: 0.6 g
• Fat: 7 g
• Carbohydrate: 9 g
• Dietary Fibre: 1 g (0.04 oz)
• Iron: 0.4 mg
• Magnesium: 16 mg
• Percentage of calories from: Protein 2%, Fat 62%, Carbohydrate 36%
Pro Tips
• Always double-check the label to ensure your semi-sweet or dark chocolate chips are fully dairy-free.
• For a different chocolate intensity, you can replace the chips with 6 ounces / 180 g (6.3 oz) of chopped semi-sweet baking chocolate.
• For the smoothest possible frosting, sift the icing sugar and cocoa powder before adding them to the melted chocolate mixture.
• If your frosting becomes too stiff, stir in a teaspoon of non-dairy milk at a time until you reach a spreadable consistency.
FAQ
Q: How can I be sure my chocolate chips are truly vegan
A: Always double-check the ingredient list on the packaging. Many semi-sweet and dark chocolate chips are naturally dairy-free, but some brands add milk fat or whey. Look for a ‘dairy-free’ or ‘vegan’ certification, or carefully scan the ingredients to ensure it’s suitable for your vegetarian or vegan diet.
Q: Can I use coconut oil instead of vegan butter in this frosting
A: While this recipe is developed for the creamy texture of vegan butter or margarine, you can substitute it with an equal amount of refined coconut oil. The frosting will have a slightly different flavor and will set much firmer when chilled, so you may need to let it soften at room temperature before spreading.
Q: What is the best way to store leftover dairy-free frosting
A: Store any leftover frosting in an airtight container in the refrigerator for up to a week. To use, let it sit at room temperature for 15-20 minutes to soften. If needed, you can whip it for a few seconds with a mixer to restore its smooth, spreadable consistency.
Q: My frosting seems too stiff what should I do
A: If your frosting becomes too thick or stiff to spread easily, simply stir in a teaspoon of non-dairy milk (like almond, soy, or oat milk) at a time. Continue adding small amounts and mixing until you reach your desired smooth and spreadable consistency.
Pro Tips
- Always double-check the label to ensure your chocolate chips are dairy-free – many brands sneak milk solids into dark chocolate.
- For the smoothest possible frosting, sift the icing sugar and cocoa powder before mixing – lumps of either will show up in the swirl.
- For a different chocolate intensity, let the cocoa powder set the pace – more for darker and bolder, less for a sweeter, mellower frosting.
- If your frosting becomes too stiff, let it sit at room temperature and stir vigorously – it loosens as the vegan butter softens.
- Beat the frosting for a couple of minutes once everything is combined – whipping in air is what makes it fluffy rather than fudgy.
Frequently Asked Questions
How long does this frosting keep?
About a week in the fridge in a sealed container. Bring it back to room temperature and re-whip before frosting anything.
Can I freeze it?
Yes – freeze in a sealed container and thaw overnight in the fridge. Re-whip to restore the fluffy texture.
Is this frosting really dairy-free?
Yes, as the name says – it's built on non-dairy chocolate chips and vegan butter. Check your chocolate label to keep it that way.
How much cake does it frost?
It makes a generous batch – enough for a layer cake or a batch of cupcakes with some to spare.
Recipe card below.
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Rich & Simple Dairy-Free Chocolate Frosting
Ingredients
Method
- Gently melt the non-dairy chocolate chips in a double boiler or in a small saucepan over medium-low heat, stirring until smooth.
- Remove from heat and stir in the vegan butter and icing sugar until the mixture is smooth and well combined.
- Add the cocoa powder and vanilla extract, stirring until the frosting is glossy and uniform.
- Use immediately to spread over your favorite cooled cake, cupcakes, or brownies.
